Tofurkey Roulade with Mushrooms

Tofurkey Roulade Mushrooms Rulada de tofu cu ciuperci reteta

 This tofurkey roulade with mushrooms is a great vegetarian recipe even your omnivore friends will love! This is perfect for both Christmas and New Year’s Eve! 

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Oh my, oh my, oh my!!! This is probably one of my best recipes, ever! EVER! I loved every bit of it and Costin liked it even more! I made this wonderful tofurkey roulade with mushrooms for this year’s Christmas and everybody liked it! 🙂 I wanted to create a recipe that has a meaty texture and taste and I succeeded! This one resembles the taste and texture of a real turkey roulade. It also has a subtle smoked flavor, as I combined smoked tofu with simple tofu.

I always enjoy cooking for my friends and family! It is so relaxing and it makes me really happy to see that they enjoy the food I cook. This year I also spent Christmas with two of our best friends. Even the Grinch in me liked this holiday! 🙂 …and trust me, I’m not a Christmasy kind of person. I even hate winter.

Christmas gourmandelle

Here are some pics from this year’s vegetarian Christmas! 🙂 We cooked together, we played Settlers of Catan, we drank hot spiced wine… it was perfect! How did you spend this Christmas?

I am glad that I finally had some free time to write this recipe on the blog. You can make it for the New Year’s Eve party too, as it is delicious cold also, served as an appetizer. I have a few other Christmas recipes to write, but you’ll probably make them for next year’s Christmas! I am a bit late, I know. I wanted to have just a few days of relaxation before the madness begins in January!

So, here it is – my awesome tofurkey roulade with mushrooms! Save it, bookmark it, pin it, print it, you definitely have to try it! 😀

P.S. The photos are not the best, I had to shoot them with the flash on, as the light was really poor. 

P.P.S. Next time I will try to cook the tofurkey roulade in aluminum foil, so that it will maintain its round shape. As you can see, without cooking it in aluminum foil it loses its shape a bit and flattens. It doesn’t bother me at all, but I think it will look nice all round. 

Tofurkey Roulade Mushrooms

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Tofurkey Roulade with Mushrooms
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This tofurkey roulade with mushrooms is a great vegetarian recipe even your omnivore friends will love! This is perfect for both Christmas and New Year's Eve!
Serves: 4-6 servings
  • Crust:
  • approx. 700g tofu (smoked tofu mixed with simple tofu)
  • 2 eggs, beaten
  • ½ cup gluten-free flour (or breadcrumbs, or regular flour)
  • Stuffing:
  • 2 cups chopped button mushrooms
  • ½ cup white wine
  • 4 Tbsps olive oil
  • ½ cup chopped dill
  • ½ cup chopped parsley
  • 1 large onion, diced
  • 6 garlic cloves, sliced
  • 2 Tbsps corn starch - or - 4 Tbsps flour
  • 1 whole egg + 1 egg white, beaten (we'll use the egg yolk for coating)
  • sea salt and pepper, to taste
  • ½ Tbsp coriander seeds
  • ½ Tbsp dry thyme
  • 5-6 fresh sage leaves, chopped
  • 3 Tbsps golden raisins
  • Coating:
  • 1 Tbsp mustard
  • 1 Tbsp olive oil
  • 1 egg yolk, beaten
  • 1 Tbsp honey
  • ½ tsp turmeric powder
  • sesame seeds
  1. Crust:
  2. Mash tofu using a fork or your hands. Put tofu in the food processor (you may need to divide it in two and process separately) and process until crumbled. You don't need to over-process it, just enough to crumble it, not turn it into a paste.
  3. Mix in beaten eggs and flour and set aside. Do not add salt if tofu was preserved in salty water, as it is salty enough already.
  4. Stuffing:
  5. Heat oil in a large pan.
  6. Add onion and garlic. Saute for 2 minutes.
  7. Add chopped mushrooms, white wine and condiments. Cover with a lid and cook for 10 minutes.
  8. Remove lid and add the rest of the ingredients, except egg. Cook for another 5 minutes.
  9. Remove from heat and add beaten egg. Mix.
  10. Coating:
  11. Mix all ingredients in a medium bowl.
  12. Assembly:
  13. Move crumbled tofu from the food processor into a large bowl.
  14. Cut a 40cm piece of aluminum foil or parchment paper and place it on your table. Grease it with some oil.
  15. Add a layer of tofu (1-1,5cm thick) all over the aluminum foil/parchment paper. Leave a 3-4 cm margin. Cover with another layer of stuffing, all over the tofu layer. Now start rolling slowly. The aluminum foil will help you roll the roulade (Be careful not to roll the aluminum foil into the roulade! It should remain on the outside only.) The role of the aluminum foil/parchment paper is to simply help you roll the roulade easily. It will be removed afterwards.
  16. Put the roulade on a parchment lined oven tray.
  17. Brush with the coating sauce mix.
  18. Bake in the preheated oven at 190C for 40 minutes.
Serve with sauce - either vegan gravy with white wine or sour cream sauce.
Tofurkey Roulade Mushrooms

You should also try this Vegan Pound Cake with Cranberries.

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

6 Comments on “Tofurkey Roulade with Mushrooms”

  1. The rolling part is indeed kind of difficult, but with some patience I made it! So, so good! Thank you for the recipe, Gourmandelle!

  2. Hi,
    Every recipe is much easier to follow when every step is recorded on camera then posted 🙂
    Interesting dish though I am not tempted to try because tofu is made from soy, therefore is GMO.

    1. Fortunately, here in Romania we still have non-GMO soy, so I have no problem eating it. But, if you can’t find non-GMO soy than you definitely should avoid it.

  3. Made this tonight and I was confused about the stuffing directions. I wasn’t sure what you meant by condiments. The term was too general. When adding the mushrooms, I added all of the ingredients except the cornstarch or egg and cooked covered for 10 minutes. Then I added the cornstarch and cooked another 5 minutes. Then added the egg. When I rolled it, the stuffing came out and the tofu cracked and did not roll well at all. Maybe I processed the tofu mix too much. Anyway, your pics look great. Mine did not turn out like that at all. 🙁
    We’ll see how it tastes!

    1. Hi Tammie! The rolling part is tricky. It has to be done with extreme care. The stuffing will not be firm yet, but that’s ok. You just have to be careful with the tofu crust. Processing tofu until it’s a paste it’s ok, so the problem wasn’t that. I should have filmed the whole rolling process. 🙂 I’m sorry it didn’t turn out ok for you, but I hope you liked the taste! 🙂 Next time, if you’ll give this a try again, be very careful with the rolling part and add a bit less stuffing maybe so it won’t crack.

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